This recipe is inspired by fond memories of shrimp toast, a treat from childhood lunches at my uncle¡¯s Sydney restaurant, Lee¡¯s Fortuna Court. This beloved Cantonese snack features small triangles of bread, which are smeared with a paste made from minced shrimp, then dipped in sesame seeds and deep-fried. This mushroom version satiates my hunger, thanks to the rich, bold mushroom p?t¨¦, which I use as the paste for the bread. This ¡°fried bread¡± is pure comfort food. If you¡¯re short on time, use store-bought mushroom p?t¨¦.